Autumn Pasta

Autumn Pasta

Autumn Pasta
1 cup Fresh coarse bread crumbs
1/2 tsp Crushed red-pepper flakes
1/4 cup Extra-virgin olive oil
3/4 lb Linguini pasta
1/4 lb Thinly sliced pancetta;* in
1-inch pieces
3/4 lb Leeks; split, rinsed, sliced
1 lb Red peppers; quartered,
julienned
1 lb Butternut squash; peeled cut
into 2 x 1/4 inch stick
3/4 lb Broccoli; peeled and coarsely
chopped
3 lg Cloves garlic; minced
3/4 tsp Salt
1/2 tsp Freshly ground pepper
Procedure
1 Preheat oven to 350F. In bowl, mix crumbs, pepper flake, and 1 Tablespoon
oil. Place on baking sheet; bake 5 minutes, until toasted, stirring once. Set
aside.
2 Meanwhile, cook linguini as package label directs. Drain, reserving 3/4 cup
cooking liquid. Keep pasta hot.
3 While pasta cooks, in large skillet, heat 1 Tablespoon oil over medium heat;
add pancetta. Cook 8 minutes or until crisp, stirring ocassionally. With
slotted spoon, remove to bowl. To drippings in skillet, add leeks; saute 10
minutes or until tender but not browned. With slotted spoon, remove to bowl
with pancetta.
4 To skillet, add remaining 2 tablesppon oil; heat over medium-high heat. Add
peppers and squash; saute 4 minutes. Add borccoli, garlic and 1/4 cup
reserved pasta water;cover. Over high heat, cook 3 minutes or just until
vegetables are tender.
5 In serving bowl, combine pasta, remaining 1/2 cup pasta water, the
vegetables, pancetta mixture, the salt and pepper; toss. Top with bread-crumb
mixture.
Servings: 4

Comments

Post a Comment

Popular posts from this blog

Chinese dumplings

Image
Wontons are steamed Chinese dumplings and great to have ready in the freezer. INGREDIENTS 175g (6oz) minced pork 2 spring onions, finely chopped 115g (4oz) shiitake mushrooms, finely chopped 1cm (1⁄2in) piece of fresh root ginger, peeled and grated 1⁄2 tsp sesame oil 1 tbsp chopped coriander leaves 1 tbsp light soy sauce freshly ground black pepper 20 wonton wrappers 1 egg, beaten lettuce or napa cabbage, for steaming METHOD 1 In a bowl, mix together the pork, spring onions, mushrooms, ginger, sesame oil, coriander, and soy sauce. Season with pepper. 2 Place each wonton wrapper on a clean surface and spoon a little of the pork mixture into the centre of each one. Brush the edges lightly with egg, fold the wrapper in half, and crimp the edges to seal. 3 Fill a pan about one-quarter full of water and bring to the boil. Line the steamer with lettuce and add the wontons. Place the steamer on a rack so it sits above the water, cover, and steam for 10 minutes, or until...
Read more

Kasha pilaf

Image
Kasha pilaf This is a fragrant and tasty Middle Eastern-style dish. INGREDIENTS 2 tbsp butter 1 large onion, chopped 2 celery sticks, sliced 1 large egg, lightly beaten 200g (7oz) coarse kasha (buckwheat groats) or whole kasha 1 tsp ground sage 1 tsp ground thyme 115g (4oz) raisins 115g (4oz) walnut pieces, coarsely chopped salt METHOD 1 In a large frying pan, melt the butter and gently fry the onion and celery for 3 minutes, or until the vegetables begin to soften. 2 In a small bowl, mix the egg with the kasha, then add the mixture to the pan. Cook, stirring constantly, for 1 minute, or until the grains are dry and separated. Add 500ml (16fl oz) water, the sage, and thyme to the kasha. Bring to the boil, then reduce the heat, cover, and simmer for 10–12 minutes. 3 Stir the raisins and walnuts into the kasha. Cook for a further 4–5 minutes, or until the kasha is tender and all the liquid has been absorbed. Season to taste with salt.
Read more

Mexician Recipes

Image
MEXICAN MEALS 1.) MEXICAN CHICKEN SOUP 1 - 3 lb. frying chicken, skinned, cut into serving pieces 2 cups canned tomatoes 1 clove garlic, minced 1/2 cup chopped onion 2/3 cup canned mildly hot California chilies, diced (or 1/3 cup for milder flavored soup) 2 cups cooked, drained pinto beans Place chicken pieces in large saucepan; add enough water to cover. Cook until tender, about 25 minutes. Remove chicken pieces from broth and put in the tomatoes, garlic and chilies. Slide chicken meat off the bones and return meat to the broth. Add beans and simmer about 15 minutes. Yield: about 2 quarts. Approx. calorie serving: 1 cup equals 190 calories. Serve with tortilla. 1 tortilla equals 60 calories. *********************************************************************************************** Mexician Recipes http://www.spoon-and.blogspot.com/ <!-- Google Tag Manager The Best Recipes in the World. Mexician Recipes --> Low f...
Read more